Briquette d'Allanche

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The Briquette d'Allanche cheese is a unique delicacy from the mountainous region of Cantail, where cows are the pride of the land, leaving little room for the spotlight on other products such as cheeses. This particular cheese is made from raw goat's milk by a farmer who owns around sixty goats in the Allemanche region (Cézallier) in the northern part of the Canteau department.

The farm is located on a plateau at an altitude of 1,000 meters and is primarily dedicated to summer pastures. The cows are transported in May and descend in the autumn, but the goats remain on the site throughout the year. They are milked (yielding milk) between December and January, during which time no Briquettes are produced.

The cheese gets its name from its shape, resembling a brick (Briquette), and its place of origin, Allemanche. The aging process of this delicate cheese is relatively short, lasting between fifteen days to three weeks. During this maturation period, the rind of the cheese becomes slightly wrinkled, forming what is known as "cuir de Sapo" or "toad skin," while the interior remains smooth and creamy, varying in texture depending on the season. Younger cheeses melt in the mouth, while more mature ones develop a stronger and sometimes spicy flavor. However, they all have their followers and are a genuine pleasure for the palate.

The Briquette d'Allanche boasts a delicate, subtle, and persistent flavor, with hints of both lactose and nuts. It can be enjoyed alone or as part of a cheese board, with the younger and more tender Briquettes being the preferred choice. As the cheese ages and develops a stronger taste, it is best reserved for other preparations. One popular serving suggestion is to cut the aged and spicier Briquette into thin slices and place them on a slice of toasted bread with a slice of ham, then heat it until the cheese melts. It can also be used as an ingredient in salads, accompanied by a glass of white wine. Simply marvelous!

In conclusion, the Briquette d'Allanche cheese is a unique product made from raw goat's milk in the Allemanche region of Cantail. Its short maturation period results in a delicate yet flavorful cheese with a slightly wrinkled rind and a creamy interior. It can be enjoyed on its own or as part of various culinary preparations, making it a true delight for cheese enthusiasts.

✓ France